Fish Vermicelli with Fresh Dill and Pineapple Sauce

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This vibrant halibut and rice vermicelli dish is a sophisticated take on classic Southeast Asian flavours, balancing aromatic herbs with a unique fruit-based dressing. Featuring turmeric-marinated fish and an abundance of fresh dill, this high-protein meal offers a beautiful contrast of textures, from the silky noodles to the crunch of roasted peanuts. The pineapple sauce provides a zesty, savoury-sweet finish that elevates the delicate white fish, making it an excellent choice for a light yet satisfying dinner.

Perfect for those seeking a nutritious homemade meal that doesn't compromise on flavour, this recipe is naturally gluten-free when using traditional fish sauce. The combination of spring onions and citrus creates a refreshing profile that is both energising and comforting. Serve this colourful dish at your next dinner party or enjoy it as a wholesome midweek treat that feels truly special.

Ingredients for Fish Vermicelli with Fresh Dill and Pineapple Sauce

675g halibut fillets
230g rice vermicelli noodles
1 cup fresh dill, leaves picked from stems
160g finely sliced spring onions
4 tablespoons chopped roasted peanuts
120ml canola oil
2 tablespoons fish sauce (nam pla)
1 tesked malen gurkmeja
80g cubed fresh pineapple
2 vitlöksklyftor
1 Thai chilli
2 teaspoons fresh lime juice
1 matsked socker
120ml fish sauce (nam pla)

How to make Fish Vermicelli with Fresh Dill and Pineapple Sauce

In a medium-size bowl, mix the marinade ingredients together. Cut the halibut into 1 1/2-inch-long pieces. Add the fish to the marinade and toss well. Set aside for 30 minutes.
Bring a large pot of water to a boil. Meanwhile, in a blender, blend the pineapple sauce ingredients until smooth.
When the water is boiling, add the vermicelli and stir. Cook until the noodles are soft but not mushy, 1 to 2 minutes. (Or just soak the noodles in a bowl of hot water for 4 to 5 minutes.) Drain well and divide among 4 plates; set aside.
Heat a large sauté pan over high heat. When the pan is hot, add half the marinated fish and reduce heat to medium. Cook until the fish starts to brown, 30 seconds to 1 minute. Carefully turn the fish pieces over, then cook for about 20 seconds more. Add half the dill and spring onions and sauté for about 20 seconds, or until the spring onions are wilted.
Divide the cooked fish, spring onions, and dill over 2 of the plates of noodles.
Repeat the cooking process with the remaining fish, spring onions, and dill, then divide them over the remaining two plates.
Drizzle 1 to 2 tablespoons of the pineapple sauce over the fish and noodles. Sprinkle with the roasted peanuts and serve immediately. Pass the extra pineapple sauce at the table.

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